Jammy Soy Eggs (Printable Recipe)
Soft-centered eggs chill in a punchy soy-citrus mix. Awesome on rice bowls or as a quick side.
# Ingredients You'll Need:
→ Main
01 -
3 garlic cloves, sliced thin
02 -
1 medium serrano pepper, thin rings (optional)
03 -
3 medium scallions, chopped thin
04 -
1/4 medium yellow onion, diced up small
05 -
10 big eggs
→ Marinade
06 -
1/2 medium lemon, sliced super thin
07 -
1 teaspoon hondashi
08 -
1 tablespoon toasted white sesame seeds
09 -
1 tablespoon toasted sesame oil
10 -
3 tablespoons mirin
11 -
1/4 cup white sugar
12 -
1 cup water
13 -
1 cup soy sauce or tamari
→ To Serve
14 -
Hot steamed white rice
# Steps to Follow:
01 -
Stick a lid on the container and chill in the fridge for at least six hours or overnight. Dish them up cold over some rice, or let them reach room temp before serving. Spoon over a bit of that marinade if you want extra flavor.
02 -
Drench your eggs in the marinade so they're all covered. Scatter the lemon slices right on top so every egg gets some.
03 -
Toss your chopped onion, scallions, garlic, and serrano (if you're feeling spicy) into a big bowl. Pour in soy sauce or tamari, water, sugar, mirin, toasted sesame oil and seeds, plus hondashi. Whisk it up so the sugar disappears.
04 -
Peel those eggs once they're cool. Nestle 'em in a single layer in a wide container.
05 -
Right when the eggs finish boiling, dump them into a bowl with ice and cold water. Let 'em sit in the chill for around eight minutes.
06 -
Get your big pot about three-quarters full with cold water, heat it up till boiling on medium-high. Gently drop in the eggs and let them cook—about 6 and a half minutes for jammy centers, or up to 8 minutes if you want them a bit firmer.
# Extra Tips:
01 -
Don’t leave the eggs sitting in marinade longer than a full day. Take them out once they've soaked up the flavor and stash in the fridge separately—they're good for up to four days.